There is not much of a "recipe" or "method" here, as all of the ingredients were store-bought, but I just wanted to share this idea I had for the Christmas celebrations. It might not be very original, as I am pretty sure I've seen some jam topped brie before, although don't remember any details.
Anyway, my idea was to combine the season's traditional cranberry sauce and mellow brie cheese.
I got my hands on an authentic French round brie and had the chance to combine with wild cranberries sauce. It was much better that the original cranberry sauce - it's darker in colour with much smaller fruit, more aromatic and tasty.
To complement the flavours I used dried currants and fresh lemon thyme leaves.
The thyme almost always makes me thing of mountains and woods and worked perfectly with the wild cranberries.
Oh it was a feast!
whole round brie (500 g or 1 kg)
2 jars wild cranberry sauce
200 g dried currants
the leaves of 3-4 sprigs fresh lemon thyme
freshly baked bread
Place the brie on a plate. Cover with the wild cranberry sauce. Sprinkle the currants. Distribute the lemon thyme leaves.
Serve and enjoy!